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Spanish language learning forums (https://forums.tomisimo.org/index.php)

- Daily Spanish Word (https://forums.tomisimo.org/forumdisplay.php?f=31)

- - Pantorrilla - Page 2 (https://forums.tomisimo.org/showthread.php?t=4153)

Pantorrilla - Page 2

chileno

June 06, 2009 08:45 AM

I think that is what we call pernil in the case of being pork meat.

irmamar

June 06, 2009 12:56 PM

Quote:

Originally Posted by tacuba (Post 38075)

CORTES DE PUERCO: CUTS OF PORK

http://www.mexconnect.com/assets/000...jpg?1231790792

Codillo: Hock (Braise, stew)

In some places, the upper, meatier part of the hock is called the chamorro. It is usually stewed or braised, and frequently served in a tomatillo-based green sauce.

Why do you call "pecho" a la "paleta" or "paletilla"? "Pecho" is behind.:confused:

AngelicaDeAlquezar

June 06, 2009 04:05 PM

@Elaina: "chamorro" is used as "pantorrilla" only in very colloquial language... at least in Mexico. And Tacuba is right, it comes from the pork's leg.

María tiene buen chamorro. (María has nice legs.)

Elaina

June 07, 2009 06:52 PM

So I shouldn't use chamorro? I should say pantorrilla?

AngelicaDeAlquezar

June 07, 2009 08:48 PM

Pantorrilla will be universally understood. In more formal conversations, be aware that "chamorros" might sound rather weird. :)

Anyway, most of the times, "chamorros" is used by men to talk about a woman's calves:

¿Ya viste a María con falda? Tiene buenos chamorros.
Have you seen María with a skirt on? She has nice calves.

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